Course Information

Course Code: SIT40621
CRICOS Code: N/a
Duration: 1 year & 9 months (full time)
Training Delivery:
Sydney Campus @ 552 George Street, Sydney, NSW 2000, Australia, OR
Employment Based (conditions apply)
Mode of delivery: Blended delivery methods, including face-to-face learning, live virtual classrooms, eLearning, and/or work placement.

Course Overview

This qualification reflects the role of individuals working in catering operations who have a supervisory or team leading role. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

Entry Requirement

There are no entry requirements for this qualification defined in the training package, Evolution requires additional:

-Language Literacy and Numeracy (LLN) level is assessed during the Orientation Session or after students agree to commence their course(s).


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For domestic students, due to individual circumstances, there can be variations in what and how one pays for their course. However, there are payment options available with course fees.

Additional information about Fees, Charges and Refund can be found here.

Career Pathways

Graduates will be able work in various catering settings, such as hospitals and aged care facilities, sporting and entertainment venues, hotel banqueting departments, cook–chill production kitchens, and mobile catering businesses of varying size.

Course Structure

This course requires the completion of 23 units of competency including 15 core units and 8 elective units.

Core Units

BSBTWK501 Lead diversity and inclusion
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC043 Work effectively as a cook
SITHKOP013 Plan cooking operations
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXHRM007 Coach others in job skills
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXINV006 Receive, store and maintain stock
SITXINV008 Control stock
SITXWHS007 Implement and monitor work health and safety practices


Elective Units

SITHCCC039 Produce pates and terrines
SITHCCC040 Prepare and serve cheese
SITXCCS015 Enhance customer service experiences
SITXCCS016 Develop and manage quality customer service practices
SITXCOM007 Show social and cultural sensitivity
SITXFSA007 Transport and store food
SITXHRM007 Coach others in job skills
SITXMGT005 Establish and conduct business relationships


  • Duration 1 Year and 9 Months